Biscotti is an Italian coffee bread. These are twice baked biscuits. The biscuits are oblong-shaped biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. This recipe was shared by my friend Barbara.
Butter softened - 1/2 cup
Sugar - 1 cup
Eggs - 2 large
Vanilla essence - 1 tsp
Flour - 2 and 1/4 cup
Baking powder - 1 tsp
Mini chocolate chips - 1and 3/4 cups
Unsweetened cocoa powder - 1/4 cup
Instant coffee powder - 2 tbsp
Prehead oven 350 degree F
1. Lightly grease two cookie sheets and set aside.
2. In a bowl cream butter and sugar till light and fluffy. Beat in eggs and vanilla.
3. In another bowl combine flour, baking powder and baking soda, add to the creamed mixture.
4. Dough will be stiff. Stir in the mini chocolate. Divide the dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
5. On a well floured surface gently knead the doughs together just enough to marble.
6. Divide dough in half and gently roll into 12x2 inch log; place on prepared cookie sheets.
7. Bake for 25 minutes. Dough will spread.
8. Cool logs 15 to 20 minutes. Slice each log to 12 pieces.
9. Turn biscotti on their side for additional baking
10. Bake an additional 10 minutes (for softer biscotti omit second baking).
11. Cool completely. Store in airtight container.
Optional: Add 1 cup slivered almonds, toasted, at the same time you add the chocolate chips.